Servings: 4 meals
Calories: 654kcal
Ingredients
- ¾ lb. Ground Beef 96% lean
- 8 oz. Cavatappi Chickpea Pasta
- 25 ounces Jarred Roasted Garlic Pasta Sauce
- 4 cups Arugula
- 1 cup Chopped Fresh Spinach
- ⅔ cup Ricotta skim/low-fat milk based
- ⅔ cup Shredded Mozzarella
- ¼ cup Grated Parmesan
Salad
- ¼ cup Tomatoes halved
- ¼ cup Cucumber sliced
- 2 Tbsp. Red Onion sliced
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Red Wine Vinegar
- 1 Tbsp. Avocado Oil
- 1 Tbsp. Fresh Parsley roughly chopped
- ½ tsp. Himalayan Pink Salt
- 1 tsp. Ground Black Pepper
Instructions
- Preheat oven to 350℉.
- Heat a sauté pan over medium-high heat, then add avocado oil and then beef. Cook beef until done
- Next, add to the prepped pan ground beef, salt, and pepper. Stir and let cook until browned then remove from heat and set aside.
- Boil pasta then drain (don’t rinse) and set aside.
- Now, spoon ⅓ of pasta sauce into 8”x8” baking dish, making a thin/even layer of sauce.
- Evenly spread half of the pasta over top of the sauce layer.
- Spoon and spread some more pasta sauce over noodles, then layer an even portion of all three kinds of cheese, as well as half the spinach. Repeat layering process until pasta, cheeses, pasta sauce, and spinach is used up. Tip: Cover the top (final) layer with the cheeses to help prevent drying out.
- Place in oven, on the middle rack - bake for 20 minutes then transfer to upper rack.
- While the lasagna bakes assemble side salad (combining arugula, cucumber, tomatoes, onion). In a small bowl, whisk together olive oil and red wine vinegar until homogeneous. Set aside.
- Next, turn on the oven broiler. Transfer lasagna to upper rack and let broil for 3-5 minutes or until top layer of cheese is lightly browned.
- Serve, store, and enjoy!
Video
Nutrition
Serving: 1meal | Calories: 654kcal | Carbohydrates: 58.1g | Protein: 47.5g | Fat: 25.9g | Fiber: 12.3g
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